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Enrique Dacosta
Andrea Dopico Cafarelli
Stefano Baiocco
Fulvio Pierangelini
Domingo Schingaro
Mauro Petrini
Giorgio Nisoli
Natalino Ambra
Davide Cassi
Gianfranco Vissani
Simone Zanoni
Oriol Balaguer
Andrea Sinigaglia
Yannick Alléno
Victor Arguinzoniz
Hilde Soliani
Mizukami Riki
Aurelio Damiani
Cesare Battisti
Carlo Galloni
Domenico Di Clemente
Alessandro Dal Degan
Sunny Menon
Francesco Sposito
Nicola Perullo
Gualtiero Marchesi
Jordi Butron
Roberto Okabe
Dario Nuti
Federica Racinelli
Valeria Margherita Mosca
Luca Govoni
Marcus Eaves
Valeria Piccini
Matthew Orlando
Angelo Rumolo
Guido Martinetti
Frédéric Bau
Eric Ezechieli
Denny Imbroisi
Janez Bratovž
Massimo Minutelli e Tony Melillo
Paolo Donei
Attilio Marro
Alessandro Perricone
Recipes
Recipes
Trifle in a bubble...
LE RICETTE
Trifle in a bubble...
Rigatoni, lettuce with liquorice and grated oil butter
by
Carlo Cracco
Aubergine Parmigiana
by
Andrea Berton
Nutmeg Pannacotta, Salad of Clementine’s, Marmalade ice cream
by
Marcus Eaves
Extravagant emotion
by
Pierre Hermé
Celeriac cooked in salt crust
Muhu hapurokk
by
Peeter Pihel
Fior di caciotta with seaweed on salt and raw fish crisp
by
Alfonso Caputo
Rigatoni with mastic resin and raw porcini mushrooms
by
Carlo Cracco
Marinated salmon and foie gras
by
Carlo Cracco
Coal flamed tartar of roe deer served with it´s own heart. Accidulated cream flavoured with smoked eel finished with bleak roe from the lake Mälaren and melted animal fat.
by
Björn Frantzén
Gragnano linguine, needle squid and Fobello bread sauce
by
Antonino Cannavacciuolo
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
by
Andrea Berton
Sound of the Sea
by
Heston Blumenthal
Candied raw artichokes lacquered with rosemary
by
Josean Alija
Crispy Marans egg on a bed of wild Murge kind trumpet mushrooms and Occelli Testun sauce
by
Igles Corelli
“OrtoRiso”, Bettelmatt cheese ice-cream
by
Christian e Manuel Costardi
Leek and bacon croissants
by
Andrea Menichetti
Friday pizza
by
Massimo Gatti
Sweet ravioli
Hand drawn rigatoni with cooked and raw scorpion fish in its ragout
by
Alfonso Caputo
Ghiacciolo di Birra Moretti con cremoso di cioccolato bianco, marroni e caffè
by
Giuliano Baldessari
Scallop, beetroot mousseline sauce, Menton lemon sauce and "Buddha's hand"
by
Mauro Colagreco
Lasagne with white ragout, artichokes and prized black truffle
by
Alberto Bettini
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Latest articles published
14-08-2024
(Almost) 30 years of Villa Manodori, Bottura's dream dedicated to balsamic vinegar... And not only
19-07-2024
20 years of El Brite de Larieto: the Ampezzo restaurant and rural guesthouse celebrates its anniversary on August 4th
07-06-2024
Ciccio Sultano and Riccardo Canella, what a couple in Ragusa! A story of destinies and freedom
19-04-2024
Welcome back, Don Alfonso: what has changed and what will remain the same
11-01-2024
At Enrico Crippa's Piazza Duomo, a ballet of dishes and a symphony of taste
10-01-2024
Peter Brunel dedicates an entire menu to Gabriele D'Annunzio (who was also a gourmet)
14-09-2023
Antonia Klugmann: 'Fine dining has never had such a large audience'
07-08-2023
Chiara Pavan and Francesco Brutto: compatibility between economic and environmental (and human) sustainability
14-07-2023
In praise of the “scarpetta”: Chicco Cerea and the changing haute cuisine (ah, check the rubbish bins!)
09-06-2023
Uliassi, art, sea and hunting
11-05-2023
Presenting I'm not there, the extraordinary new menu at Osteria Francescana in Modena
04-05-2023
28 April 2023: the first Italian Catering Day
30-04-2023
The regenerating power of a sabbatical: Salvatore Bianco reopens Il Comandante
20-04-2023
Hospitality is about feeling welcome
19-04-2023
Paolo Griffa at Caffè Nazionale in Aosta reveals a multifaceted and surprising maturity
05-04-2023
Presenting the first Restaurant Day in Italy, promoting the entire restaurant industry concretely
30-12-2022
The autumn vegetable menu at Niko Romito's Reale
24-12-2022
The emblem dish of Identità Milano 2023 and the small revolution of tropical fruits in Italy
15-12-2022
Amazonian dinner: Alvaro Clavijo tells us about the thousand tasty nuances of his Colombia
13-12-2022
Nobu Milano: 20 years in the sign of essentiality with the cuisine of Nobu Matsuhisa and Antonio D'Angelo
03-12-2022
Unusual, authentic, charming hospitality: welcome to La Bursch in the Upper Cervo Valley
25-10-2022
Today is World Pasta Day, celebrations and numbers of a global boom
20-10-2022
Mind, genius and soul: the surprising cuisine of Riccardo Canella at the iconic Cipriani Belmond Hotel
22-09-2022
S.Pellegrino Young Chef Academy and Gucci Osteria together to support young talents
06-08-2022
Our small food guide of Noto: where to eat (and sleep) well in the pearl of Sicilian Baroque
02-08-2022
From London to Gardone: Camanini’s new menu, having just conquered the 8th place in the 50Best
21-07-2022
Culture, idea, emotion: the genesis (and offering) of "Vieni in Italia con me", Massimo Bottura’s new menu
22-06-2022
Bringing sultry vibes and Yucaton flavors of Tulum to San Benedetto
09-06-2022
Girotonno is back, and Lebanon triumphs
22-03-2022
Metullio - De Pra: chefs of the year, a shared project
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